So when I was approached to make a recipe with LIBBY’S® 100% Pure Pumpkin and NESTLÉ® TOLL HOUSE® Morsels I looked over my recipes, took a peek at Pinterest and saw this gorgeous loaf cake from Your Cup of Cake.

MY OTHER RECIPES

It was the perfect marriage between the two posts and the double ribbon of cream cheese would solve the original reason I didn’t make the Cheesecake Filled Pumpkin Bread Bars into a loaf.

Here’s a video of this pumpkin, chocolate, cream cheese deliciousness:

When the cheesecake is too thick of a layer it makes the slice break in half when you try and handle it! Lizzy is a baking genius. Making two ribbons of the cream cheese makes this slice of Chocolate Chip Pumpkin Cream Cheese Bread perfectly portable.

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Chocolate Chip Pumpkin Cream Cheese Bread

Chocolate Chip Pumpkin Cream Cheese Bread is all the comforts of pumpkin cake, chocolate and cheesecake all rolled into one delicious pound cake.

Course
Dessert

Cuisine
American

Prep Time15minutes

Cook Time1hour15minutes

Total Time1hour30minutes

Servings16servings

AuthorDinner, then Dessert

Ingredients

2and 3/4 cups flour

2teaspoonsbaking soda

1/2teaspoonsalt

1tablespoonground cinnamon

1/2teaspoonground ginger

1/4teaspoonground cloves

1/2teaspoonground nutmeg

1(15 ounce) can LIBBY'S® 100% Pure Pumpkin

1cupdark brown sugar

3/4cupgranulated sugar

1cupvegetable oil

4large eggs

2teaspoonspure vanilla extract

1 1/2cupsNESTLÉ® TOLL HOUSE® Mini Morsels(divided)

16oz. cream cheese, room temperature (2 packages of cream cheese)

1/3cupsugar

1egg

2tablespoonsmilk

2teaspoonsvanilla

Instructions

This recipe makes two loaves.

Preheat the oven to 350 degrees.

In a large bowl add the pumpkin, brown sugar, granulated sugar, vegetable oil, eggs, vanilla and one cup of the chocolate chips to the bowl and whisk until completely combined.

Add the flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg into the bowl and whisk until just combined.

To make the cream cheese layers, add the cream cheese, sugar, egg, milk

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